Sweet sorghum (Sorghum bicolor var. saccharatum (L.) Mohlenbr.) syrup: sustainable food upcycling and functional enhancement in animal products

Abstract

Abstract Sweet sorghum syrup, a gluten-free natural sweetener, is produced from the stalks of the versatile sweet sorghum plant (Sorghum bicolor var. saccharatum (L.) Mohlenbr.), which thrives across diverse global regions. This plant’s adaptability ensures accessibility and promotes sustainability by utilizing agricultural by-products, reducing waste, and supporting eco-friendly food production. The syrup’s production involves essential steps, including extraction, juice clarification, and evaporation, which enhance its sweetness and preserve its nutritional value. This review investigates the potential of sweet sorghum syrup to improve the functional quality of animal-based food products. With low sugar content and a high antioxidant profile, the syrup offers a healthy alternative to refined sweeteners. Key topics include the syrup’s nutritional components—such as proteins and phenolic compounds—and the role of the Maillard reaction in improving flavor, texture, and shelf life. Applications of sorghum syrup in dairy and meat products are explored, highlighting its ability to improve gelling properties, delay lipid oxidation, and enhance sensory appeal. The findings suggest that sweet sorghum syrup not only elevates product quality but also aligns with consumer preferences for healthier, sustainable food options. In conclusion, sorghum syrup provides dual benefits by promoting environmental sustainability and enhancing food product functionality, driving future innovations in the food industry.

Keywords

• Sweet sorghum syrup
• Nutritional
• Healthy
• Food product functionality